vegan pancakes

Fluffy Vegan Chocolate Pancakes With Chocolate Sauce

September 19, 2019 by hannahhossack 5 Comments

Fluffy vegan chocolate pancakes with chocolate sauce – these easy American style vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for an indulgent breakfast or brunch. Eggless and dairy-free.

These fluffy vegan chocolate pancakes are the ultimate indulgent breakfast or brunch! They are super soft and fluffy American style chocolate pancakes topped with a luscious chocolate sauce; and all made without eggs or dairy!

They make a wonderful lazy weekend breakfast or brunch. I recommend serving them with fresh berries; they go beautifully with the rich chocolate flavour.

The pancakes themselves are not too sweet, so I do think that they need to be served with the chocolate sauce to help sweeten them up; but if you don’t fancy making the sauce they would be delicious with maple syrup too!

The fluffy texture comes from adding cider vinegar to the batter, which reacts with the baking powder creating lift. The reaction between the two happens as soon as you mix the wet and dry ingredients together, so you need to cook the pancakes as soon as you have made the batter.

If you leave it sitting around before cooking them then the pancakes will not be as light and fluffy (but will still be tasty); so make sure that your frying pan is ready to go before you start making the batter. And don’t worry about being able to taste the vinegar in the pancakes – it is totally undetectable.

How To Make Fluffy Vegan Chocolate Pancakes:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. *

Start by making the chocolate sauce; whisk together sugar, cocoa powder, cornflour (cornstarch), espresso powder and salt in a saucepan then gradually whisk in non-dairy milk, making sure that there are no lumps.

Cook the mixture over a medium-low heat, stirring constantly, until it comes up to the boil and thickens. Allow to simmer for 1 minute then remove from the heat and add chopped dark chocolate, vegan butter and vanilla extract, stir until melted and smooth then set aside.

The sauce can be stored in the fridge for up to 3 days. Simply re-heat as needed.

To make the pancakes, whisk together plain flour, cornflour (cornstarch), cocoa powder, baking powder and salt in a large bowl.

Gradually whisk in unsweetened non-dairy milk to make a smooth batter then whisk in melted vegan butter, cider vinegar and vanilla extract. Don’t leave the batter sitting around before you start cooking the pancakes as they won’t be as fluffy.

Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil or vegan butter.

Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges.

Flip the pancake over and cook for another couple of minutes until cooked through. Repeat with the rest of the batter, you should get about twelve pancakes. You can keep them warm in a low oven if needed.

Re-warm the chocolate sauce if needed and serve the pancakes topped with the sauce and some fresh berries.

Can I Freeze Them?:

Yes, these fluffy vegan chocolate pancakes can be frozen (minus the chocolate sauce) – freeze in a single layer then place them in a container or freezer bag. Reheat in a medium-low oven as needed.

More Vegan Pancake Recipes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Chocolate Pancakes

Fluffy vegan chocolate pancakes with chocolate sauce - these easy American style vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for an indulgent breakfast or brunch. Eggless and dairy-free.

Course Breakfast

Cuisine American, vegan

Keyword pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 people

Author Domestic Gothess

Ingredients

Chocolate Sauce:

30 g (1/4 cup) cocoa powder
1/2 tsp cornflour (cornstarch)
60 g (1/3 cup) caster sugar
1/2 tsp instant espresso powder
pinch salt
250 ml (1 cup) milk
30 g (1 oz) dark chocolate chopped
30 g (2 Tbsp) vegan block butter
1 tsp vanilla extract

Chocolate Pancakes:

235 g (2 cups minus 2 Tbsp) plain (all-purpose) flour
50 g (1/3 cup + 1 Tbsp) cocoa powder
20 g (2 Tbsp) cornflour (cornstarch)
1 Tbsp baking powder
1/2 tsp salt
60 g (1/3 cup) light brown soft or caster sugar
400 ml (1 + 2/3 cup) unsweetened non-dairy milk
45 g (3 Tbsp) melted vegan butter
2 tsp cider/white wine vinegar
2 tsp vanilla extract

Instructions

Start by making the chocolate sauce; whisk together the cocoa powder, cornflour (cornstarch), sugar, espresso powder and salt in a saucepan then gradually whisk in the milk, making sure that there are no lumps.
Cook the mixture over a medium-low heat, stirring constantly, until it comes up to the boil and thickens. Allow to simmer for 1 minute then remove from the heat and add the chopped dark chocolate, vegan butter and vanilla extract, stir until melted and smooth then set aside.
To make the pancakes, whisk together the plain flour, cornflour (cornstarch), cocoa powder, baking powder and salt in a large bowl. Gradually whisk in the milk to make a smooth batter then whisk in the melted vegan butter, cider vinegar and vanilla extract.
Don't leave the batter sitting around before you cook it as the pancakes won't be as fluffy.
Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil or vegan butter.
Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges. Flip the pancake over and cook for another couple of minutes until cooked through. Repeat with the rest of the batter, you should get about twelve pancakes.
Re-warm the chocolate sauce if needed and serve the pancakes topped with the sauce and some fresh berries.

Vegan Spinach And Mushroom Crepes With Almond Cheese

July 13, 2019 by hannahhossack 2 Comments

Vegan spinach and mushroom crepes with almond cheese – these savoury pancakes are a quick, easy, healthy and delicious plant based meal.

After discovering the joy that is almond based vegan ‘cheese’ I’ve been using it in cooking a lot. So far I’ve found that it is great stirred through pasta, in fajitas and sandwiches and it is absolutely delicious in these spinach and mushroom crepes.

Once you have made the cheese, the rest of this meal is really quick and simple to throw together, making it a great weeknight option. As the cheese will keep in the fridge for about a week, make that when you have a spare ten minutes so that it is ready to go when you want to whip this up.

The tangy, salty, creamy, rich cheese pairs perfectly with some garlicky sauteed chestnut mushrooms and baby spinach, all wrapped up in perfectly thin and chewy pancakes.

The crepes can be made in advance if you like and reheated in a hot pan as needed, or just cook them to order. You can also make the batter up to a day in advance and store it in the fridge.

If you don’t want to make your own cheese then you can also swap it for any shop-bought variety that you prefer, though I think that home-made is so much nicer!

How To Make Vegan Spinach And Mushroom Crepes With Almond Cheese:

(For ingredients and full instructions see the recipe card below)

Start by making the pancake batter. Whisk together plain flour, cornflour (cornstarch), gram (chickpea) flour and salt in a bowl.

The cornflour helps to bind the mixture in place of the egg and the gram flour provides a hint of savoury, ‘eggy’ flavour.

Gradually whisk in unsweetened plant based milk (soy or oat is best), a little at a time to avoid lumps, then whisk in a tablespoon of flavourless oil (I use sunflower but olive oil will work too).

Set the batter aside to rest while you prepare the filling. (Or you can place it in the fridge overnight).

Gently fry a finely chopped shallot in a little olive oil until it is soft then add sliced mushrooms, crushed garlic and a pinch of dried thyme and continue to cook until the mushrooms are soft.

Add fresh baby spinach and cook until it has wilted, season well with salt and pepper.

To cook the crepes, heat a good, non-stick frying pan over a medium heat and grease with a little oil (spray oil is helpful here!).

Pour a ladleful of the batter into the middle of the pan and lift up and swirl the pan to spread the batter out to the edges.

Cook until the top is set and the crepe has started to curl up a little at the edges then carefully flip it over using a spatula and cook for a couple more minutes until the underside is browned. Slide onto a plate and repeat with the rest of the batter. You will get about 4-5 crepes.

To serve, spread some of the almond cheese generously over one half of the crepe, top with some of the mushroom spinach mixture, fold in half and eat right away.

Prep In Advance:

Most of the components can be made or prepared in advance for a quick meal when you need it. For the crepes you can make the batter the night before and store it covered in the fridge. Or you can even cook the crepes in advance and reheat them in a hot pan when you are ready to serve.

For the cheese, I like to make a big batch and keep it in the fridge to use in loads of different things; it will keep for about a week and only takes ten minutes (plus 1/2 hour soaking time) to make.

You could even cook the mushrooms and spinach in advance if you want, but I think they are best eaten freshly made. It’s so quick and easy to throw together that I don’t think it’s really worth making in advance anyway.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*You will need a batch of my feta style vegan almond cream cheese. (You won’t be using the whole lot for these crepes but it keeps for about a week in the fridge and can be used for loads of things)*

5 from 1 vote

Vegan Spinach and Mushroom Crepes With Almond Cheese

Vegan spinach and mushroom crepes with almond cheese - these savoury pancakes are a quick, easy, healthy and delicious plant based meal.

Course Main Course

Cuisine vegan

Keyword crepes

Prep Time 10 minutes

Cook Time 20 minutes

Servings 2 people

Author Domestic Gothess

Ingredients

Pancake Batter:

125 g (1 cup) plain (all-purpose) flour
20 g (2 Tbsp) chickpea/gram flour
10 g (1 Tbsp) cornflour (cornstarch)
1/4 tsp salt
300 ml (1 1/4 cups) unsweetened non-dairy milk (soy or oat is best)
1 Tbsp sunflower or olive oil

Filling:

1 Tbsp olive oil
1 shallot or small brown onion finely chopped
250 g (9 oz) chestnut mushrooms sliced
1 clove garlic crushed
1/4 tsp dried thyme
180 g (6 oz) baby spinach
salt and pepper
vegan almond cheese (see above) (or another vegan cheese)

Instructions

Start by making the pancake batter. Whisk together the plain flour, cornflour (cornstarch), gram (chickpea) flour and salt in a bowl.
Gradually whisk in the milk, a little at a time to avoid lumps, then whisk in the oil.
Set the batter aside to rest while you prepare the filling. (Or you can place it in the fridge overnight).
Gently fry the chopped shallot in the oil until it is soft then add the sliced mushrooms, crushed garlic and dried thyme and continue to cook until the mushrooms are soft.
Add the spinach and cook until it has wilted then season well with salt and pepper.
To cook the crepes, heat a good, non-stick frying pan over a medium heat and grease with a little oil (spray oil is helpful here!).
Pour a ladleful of the batter into the middle of the pan and lift up and swirl the pan to spread the batter out to the edges.
Cook until the top is set and the crepe has started to curl up a little at the edges then carefully flip it over using a spatula and cook for a couple more minutes until the underside is browned. Slide onto a plate and repeat with the rest of the batter. You will get about 4-5 crepes.
To serve, spread some of the almond cheese generously over one half of the crepe, top with some of the mushroom spinach mixture, fold in half and eat right away.

Fluffy Vegan Banana Pancakes

March 1, 2019 by hannahhossack 6 Comments

Fluffy vegan banana pancakes – these American style vegan pancakes are easy to make, super fluffy and perfect for breakfast or brunch.

I always, always seem to have several browning bananas in the fruit bowl. As soon as they start to get a couple of brown spots, they are past the point where I want to eat them as they are. So it’s a good thing that I really love banana bread!…

Fluffy Vegan Vanilla Pancakes

February 26, 2019 by hannahhossack 1 Comment

Fluffy vegan vanilla pancakes – these delicious pancakes are easy to make and have a perfectly soft and fluffy texture and sweet vanilla flavour. Egg and dairy free.

I’ve been making these fluffy vegan vanilla pancakes a lot recently as they are so easy to whip up and have a very moreish soft and fluffy texture and just sweet enough vanilla flavour….

Vegan Pumpkin Pancakes

October 25, 2018 by hannahhossack 8 Comments

Vegan pumpkin pancakes – super fluffy, lightly spiced, easy to make and utterly delicious; these pancakes are perfect for a cozy Autumn breakfast.

I know that I have been posting a lot of pumpkin recipes recently; but the pumpkin spice mania is one American trend that I am fully on board with. I really love the flavour of pumpkin with warming spices; and obviously adding hidden vegetables to your baked goods is a plus….

Vegan Crepes With Berry Compote And Chocolate Sauce

February 7, 2018 by hannahhossack 11 Comments

Vegan crepes with berry compote and chocolate sauce – easy, tender, egg and dairy free pancakes with a delectable chocolate sauce and mixed berry compote. Perfect for pancake day!

I realised today that it is very nearly pancake day and I hadn’t made any pancake recipes for the occasion. Thankfully I already had all of the ingredients needed to whip up these easy vegan crepes with chocolate sauce and mixed berry compote….

vegan pancakes

How To Make Fluffy Vegan Chocolate Pancakes:

Can I Freeze Them?:

More Vegan Pancake Recipes:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Chocolate Pancakes

Ingredients

Chocolate Sauce:

Chocolate Pancakes:

Instructions

How To Make Vegan Spinach And Mushroom Crepes With Almond Cheese:

Prep In Advance:

Vegan Spinach and Mushroom Crepes With Almond Cheese

Ingredients

Pancake Batter:

Filling:

Instructions

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All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.